用于食品目的的微藻化合物的探索性数据。
Exploratory data of the microalgae compounds for food purposes.
作者信息
do Nascimento Tatiele C, Nass Pricila P, Fernandes Andrêssa S, Vieira Karem R, Wagner Roger, Jacob-Lopes Eduardo, Zepka Leila Q
机构信息
Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS, 97105-900, Brazil.
出版信息
Data Brief. 2020 Jan 25;29:105182. doi: 10.1016/j.dib.2020.105182. eCollection 2020 Apr.
This brief data article refers to the previous exploration of and biomass about the possibility of using these microalgae species as an unconventional functional food. Data on chemical composition, fatty acids, volatile compounds, and carotenoid profiles were determined. In parallel, are provided the antioxidant capacity (reducing capacity - RC and reactive oxygen species deactivation - ORAC) of aqueous, lipophilic, and carotenoid extracts isolated from microalgae biomass. Both species have similar compounds in their biomass. However, was statistically different with a lower saturated fatty acid (STF) followed by higher mono (MUFA) and polyunsaturated (PUFA) content, also showed higher antioxidant potential for acetone extract and isolated carotenoids. On the other hand, aqueous extract showed high RC and ORAC. The significance of the experimental data was determined using the -test (p < 0.05) based on the Statistica 7.0 software. These findings led us to explore the microalgae in an experimental model.
这篇简短的数据文章参考了之前关于探索[藻类名称1]和[藻类名称2]生物量，以及利用这些微藻物种作为非常规功能性食品的可能性的研究。测定了其化学成分、脂肪酸、挥发性化合物和类胡萝卜素谱的数据。同时，还提供了从微藻生物量中分离出的水性、亲脂性和类胡萝卜素提取物的抗氧化能力（还原能力-RC和活性氧失活-ORAC）。两种微藻的生物量中都含有相似的化合物。然而，[藻类名称1]在统计学上有所不同，其饱和脂肪酸（STF）含量较低，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量较高，其丙酮提取物和分离出的类胡萝卜素也显示出较高的抗氧化潜力。另一方面，[藻类名称2]的水性提取物显示出较高的RC和ORAC。基于Statistica 7.0软件，使用t检验（p<0.05）确定了实验数据的显著性。这些发现促使我们在动物实验模型中探索[藻类名称1]微藻。
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